GardenSpotlight

So our Mango Roasted Chicken last night was delicious!  There was not enough left over for another full meal, so I took the rest and decided to make chicken salad and chicken stock.  I'm not sure what it is with me lately, but I've been concocting and trying out new recipes.  Maybe it's because I can't wait for the growing season here on the farm to start.  We've had such a mild winter and that 80 degree weather on and off between March and April...who knew?  Then the other night there were hard freeze warnings!  My poor hydrangeas are very confused.  I know Mother Nature is going to make us pay for our very mild winter!  Hopefully it will not be by the way of hail after the crops are planted and sprouting.  Last year's rain after the hurricane was bad enough.  We lost our crop of cauliflower and a field of beans and cucumbers too!  It's very scary at times living on the farm, but it's our way of life.  Tough at times for...

1 Fresh Roasting Chicken 3 Cloves Garlic, minced 2 TBSP Butter 1 TBSP Olive Oil 2 - 3 TBSP Mango Butter 1 Lemon, sliced, seeds removed Red Pepper Flakes, to taste, or about 1-2 tsp Dried or Fresh Rosemary, to taste, or about 1-1/2 to 2 tsp Wash chicken and pat dry with paper towel.  Set in roasting pan with a little olive oil.  Spread butter all over chicken, then do the same with the mango butter.  You can spread some of the butter and mango butter under the skin of the chicken as well.  Scatter a few slices of lemon on top of the chicken and sprinkle the chicken with the minced garlic, rosemary and red pepper flakes.  I also like to put some of the herbs and butters into the cavity along with one or two slices of lemon. Bake covered at 350 degrees F until done, calculating at 20 minutes per pound, basting about half-way through.  Serve with your favorite selection of roasted or steamed vegetables and either c...